Pages

June 10, 2013

உருளைக்கிழங்கு வறுகுழம்பு /Potato Curry

Potato Varu Kulambu is our family favourite curry . Potato is a favourite vegetable not only for kids , almost to everyone . Even when I was young the only vegetable I eat without hesitation are potatoes . Now my son also likes the crispy items made with potatoes . Potatoes are in rich in carbohydrates . Although fried items are not recommended for high cholesterol as per health issues .

But this is not a fried item so no worries to make this curry . I learnt this delicious curry from my grandma . Simple to make but tastes extraordinary . Generally I make it a bit spicy , if you are a mild eater then adjust the spiciness as per your taste . This goes well with steamed rice and also with tiffin items . This is a good lunch box item too. Lets see how to make this curry….

Ingredients

Potato – 5-6 / 200 gms

Onion – 1 , chopped

Garlic – 2 cloves , chopped

Tomato – 1 small sized , chopped

Turmeric powder / Manjal thool – 1/2 tsp

Chilli powder / Milagai thool – 1tsp

Corriander powder / Kothamalli thool – 1 tsp

Oil – 3 tbsp

Salt to taste

To Grind

Coconut – 2 small slices / 1/2 cup grated

Fennel seeds / Sombu – 1/2 tsp

Pepper corns / Milagu – 1/2 tsp

Garlic – 1 clove

For Tempering

Mustard seeds / Kadugu – 1/2 tsp

Urad dal / Ulunthamparuppu – 1/4 tsp

Cinnamon sticks / Pattai – 2 small pieces

Fennel seeds / Sombu – 1/2 tsp

Asafoetida – a pinch

Curry leaves – a spring

Preparation

Take the ingredients to grind in a mixer and make it a fine paste using enough water. Boil the potatoes and peel the skin off and dice it and set it aside .

Grab your needed ingredients.

Heat oil in a kadai and add the tempering items given and wait for spluttering. Add the asafoetida and curry leaves and fry for few seconds.

Now add in the chopped onions and garlic and fry for 2 mins.

Then add the chopped tomatoes and fry till soft.

Add the grounded paste and fry for few mins ( Keep the flame in medium ).

Add the turmeric , chilli and corriander powders and mix well .

Now throw in the potatoes and blend it nicely with the masala.

Add enough water and required salt and allow to come to boil . Then keep the flame in medium and cook for 10-12 mins till the masala flavour goes off and you can see some oil separates from the sides . Stir in between to avoid burning .

Switch off the flame . Serve this potato curry with steamed plain rice or with rotis / dosas .

Notes :

Increase or decrease the spiciness according to your taste .

The gravy should be in semi thick consistency and should not be watery , so make it a bit thick .

I added only cinnamon , you can also include a cardamom and a clove for tempering that enhances the flavour.

This pairs best with hot steamed rice and I normally use the leftover curry as a side for dosas . Really that tastes wonderful .